Instructions
Step 1
In a large heatproof bowl, combine egg yolks, ¼-cup sugar, and salt. Set the bowl over a saucepan of simmering water. Whisk the mixture until the sugar dissolves and the egg yolks turn to a light-pale yellow color. About 5-6 minutes. Remove from heat and set aside. Allow the mixture to cool. Stir occasionally.
Step 2
In a large bowl, beat the cream and the rest of the sugar (1/4 cup) until soft peaks form. Add vanilla and mascarpone cheese and continue beating at medium speed until medium peaks form.
Step 3
Fold the mascarpone mixture with the cool egg yolk mixture until combined and smooth.
Step 4
Mix espresso with rum.
Step 5
Assemble the tiramisu. Dip ladyfingers, one at a time in the coffee mixture. Arrange in a single layer at the bottom of a 9x9 square pan. Spread half of the mascarpone cream on top. Dust half of the cocoa powder over it. Repeat process for a second layer of ladyfingers, cream and cocoa.
Step 6
Refrigerate for at least 4 hours or overnight.
Additional Tips
Prepare individual tiramisus in 10 oz. soufflé dishes. Decorate the top with a piping tip for a creative touch.
